We harvest our herbs at the peak of freshness and infuse in white wine champagne stock vinegar. Our Herbes de Provence Champagne Vinegar changes with the growing season, Tarragon, basil, lavender, chive, fennel, thyme, bay leaves, lemon thyme, and garden burnet. With a dash of lavender honey. Since the herbs change monthly the color of the vinegar changes also.
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Vinaigrette du Provence
2/3 cup Olive Oil
2 1/2 tablespoons Dijon Mustard (I like Grainy)
2 1/2 tablespoons Herbes of Provence Champagne Vinegar
Fresh Ground Black Pepper, to taste
Whisk all ingredients until well blended. Serve vinaigrette at room temperature.
Do not limit your yourself to just leafy greens. If you like a little sweeter dressing add a 1/2 teas sugar.